This is a take on Mark Bittmans Tomato Paella, always one of my favorites and a crown pleaser. I added Garbanzo Beans for protein
Ingredients:
- 3 1/2 cups stock or water, could also add 1/2 cup of
- white wine
- 1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 3 cloves garlic, minced (1 tablespoon)
- 1 tablespoon tomato paste
- Large pinch saffron threads, optional
- 2 teaspoons Spanish pimenton (smoked paprika), or other paprika
- 2 cups Spanish or other short-grain rice
- 1 1/2 Cups or 15oz Can Garbanzo Beans – or beans of choice
- Minced fresh flat-leaf parsley, for serving
Method:
- Preheat the oven to 450 degrees F.
- Warm stock or water in a saucepan.
- Put the tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
- Put the remaining 3 tablespoons oil in a 10-inch or 12-inch ovenproof skillet over medium-high heat.
- Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes.
- Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more.
- Add rice and cook, stirring occasionally, until it is shiny, another minute or two.
- If using Wine add it here
- Add liquid and stir until just combined.
- Add Garbanzo Beans or Beans of Choice
- Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl.
- Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine).
- When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
- Remove pan from oven and sprinkle with parsley.
- If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.